Cooking with Weber Summit Four Burner Gas Barbecue For Australia and New Zealand
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Cooking with Weber® Summit® Four Burner Gas Barbecue For Australia and New Zealand
THANK YOU
Thank you for choosing a Weber Summit
barbecue.
Whether this is your first experience with
a gas barbecue or you’re already an avid
barbecue chef, the Summit is an amazing
piece of equipment for memorable outdoor
cooking and entertaining. No matter if you’re
barbecuing for a crowd, searing restaurant
quality steaks, roasting a Sunday lunch or
even baking pizzas and desserts, your Summit
Weber® Summit® E-470 will cook food with the most amazing flavour.
Since Weber pioneered the ‘FlavorizerTM
WARRANTY System’ in 1985, Weber gas barbecues have
Weber-Stephen Products Co (Aust.) Pty Ltd care of
been the benchmark for flavour and quality,
R McDonald Co Pty Ltd of 104 South Terrace, Adelaide, SA 5000, and your Summit is no exception. It is the
Telephone: (08) 8221 6111, Facsimile: (08) 8221 6211, latest evolution of Weber’s incredible covered
Email: weber@weberbbq.com.au and Weber-Stephen cooking system and we know you’re going to
Products New Zealand care of R McDonald Co. New
love it.
Zealand Ltd of 6 Maurice Road, Penrose, Auckland, 1643,
Telephone: 0800 493 237, Email: webernz@xtra.co.nz, hereby
warrants to the original purchaser of the Weber Barbecue If you ever have any questions, suggestions
(providing it is assembled and operated in accordance with the or need any advice, please call or email our
printed instructions accompanying it) that it will be free from customer service team. You’ll find they’ll go
defects in material and workmanship from the date of purchase.
out of their way to try to help you.
Weber shall at no cost to the consumer, upon such defects
occurring, at its option repair or replace such faulty materials or Australia
workmanship. Ph: 1300 301 290
Our goods come with guarantees that cannot be excluded under Email: custserv@weberbbq.com.au
the Australian Consumer Law. You are entitled to a replacement
or refund for a major failure and for compensation for any other New Zealand
reasonably foreseeable loss or damage. You are also entitled Ph: 0800 493 237
to have the goods repaired or replaced if the goods fail to be of
acceptable quality and the failure does not amount to a major
Email: webernz@xtra.co.nz
failure.
This limited warranty does not cover any defects, failures,
operating difficulties or damage caused due to accident,
abuse, misuse, alteration, misapplication, improper installation,
connection of any other apparatus other than authorised Weber
products, improper maintenance or service or failure to perform
normal and routine maintenance.
Weber may require proof of the date of purchase of the Weber
barbecue and therefore the consumer should retain the sales
docket and return the Weber Customer Care Card immediately.
The benefits conferred by this warranty are in addition to
all the other rights and remedies to a consumer under the
Commonwealth of Australia Competition and Consumer Act
2010 or other Commonwealth or State legislation and this
warranty does not purport to limit or exclude such rights and
remedies.
1
CONTENTS
We’d like to introduce you to your new Weber® Summit® barbecue
I already know how to barbecue. Why should I read this book? 1
Why should I barbecue with the lid down? 1
Get to know your barbecue
Weber® Summit® E-470 2
The two Weber cooking methods
The direct cooking method 5
The indirect cooking method 5
Cooking on your barbecue
How to barbecue (direct cooking) 7
TM
How to use the Sear Station (direct and indirect cooking) 9
How to roast (indirect cooking) 11
How to bake (indirect cooking) 13
Low and slow cooking (indirect cooking) 15
Rotisserie cooking 17
Smoking 19
How to read the recipes in this book 19
Cleaning and maintaining your Summit 21
Recipes
Barbecued Breakfast 23
Pancakes 23
Buffalo Wings 25
Roast Chicken Wings 25
Sweet & Spicy BBQ Pork Ribs 27
Rib Eye Steak 29
Red Wine Jus 29
Steak 31
Steakhouse Spice Rub 31
Diane Sauce 31
Traditional Barbecue 33
Marinated Chicken Thighs 33
Spice Rubbed Lamb Burgers with Yoghurt Sauce 35
Beef Burgers 37
Roast Leg of Lamb 39
Maple Roasted Pumpkin 39
Baked Jacket Potatoes 39
Roast Turkey 41
Stuffing Balls 41
Cedar Plank Salmon Fillets 43
Simple Whole Baked Snapper 43
Mexican Corn Cobs 45
Char Grilled Vegetable Stacks with Rocket and Pine Nut Salad 47
Mixed Berry Cobbler 49
Chocolate Chip Cookies 49
Barbecuing Guide 50
Gas Barbecue Accessories 52
3
We’d like to introduce you to your new Weber® Summit® barbecue
I already know how to barbecue. Why should I barbecue with the lid down?
Why should I read this book? This is one of the greatest things about your new
Your Weber Summit is different to other barbecues Weber Summit. It’s actually been specifically
you may have used before. This book will show designed to be used with the lid down. Over
you how to master Weber’s ‘direct’ and ‘indirect’ the last 60 years, Weber has perfected lid
cooking methods, so you can cook incredible down cooking to create incredible flavours and
food you may never have thought possible on a memorable meals.
barbecue.
Whether you’re barbecuing or roasting, by cooking
We’ll show you how your Summit works and you’ll with the lid down, you will create an amazing
find some suggested methods and recipes to get barbecue flavour that you just can’t get by cooking
you started, but remember – barbecuing and with the lid open. This comes from the barbecue
outdoor cooking on a Weber should be an amazing smoke that is trapped under the lid. It circulates
journey! around your food, giving it a wonderful barbecue
flavour.
We encourage you to get to know your Summit,
master the Weber cooking methods, and then With the lid down, the heat produced by the
start experimenting! Try different foods and burners circulates evenly around your food. That
cooking styles. Take your favourite tried and means you can use your barbecue to produce
tested recipes and try cooking them on your amazing outdoor roasts, pizzas and desserts. But
Summit. Even better, add your own flavours to even when you’re grilling things like steak, chops
make them your own. or sausages, cooking with the lid down results in
beautifully seared and evenly cooked food with
Above all, have fun discovering the magic of more natural juices retained.
outdoor cooking and entertaining on a Weber
barbecue. Finally, the Summit will save you time, gas and
money. Instead of wasting gas on producing
If you have any questions, or just want to talk heat that escapes straight into the atmosphere,
about your ideas or recipes, we’d love to hear from your barbecue is finely tuned to be as efficient as
you at Weber customer service. To share ideas or possible, but still easily powerful enough to sear
connect with other Weber barbecue owners, join restaurant quality steaks, chops, sausages and
the Weber community on social media: chicken.
Facebook
https://www.facebook.com/weberBBQAusNz/
Instagram
https://www.instagram.com/WeberBBQAusNZ/
5
1
Get to know your barbecue
The porcelain enamel lid
Flavorizer® bars
Cooking grills
Rotisserie with
infrared burner
Smoker Box
Cleaning system
Lighted Control
Knobs
Weber® Summit® E-470
Get to know your barbecue
Your Summit® is an amazing barbecue. It’s probably a little different from any barbecue you’ve used before,
and we think it’s important that you get to know, and love, your new barbecue. Here we’ll show you how
all the parts work together to produce incredible results.
The porcelain enamel lid Cleaning system
Under the Weber® lid is where all the magic As excess fat and juices drop safely past the
happens. You’ll discover that cooking with the burners, they’re collected in the clever Weber
lid closed means that food cooks more quickly Summit cleaning system.
and evenly than you could ever hope for on a
traditional, open top barbecue. You may have seen barbecues with sand traps, fat
soakers or lava rocks before, but your Summit is
You’ll soon find that it’s far more efficient too – different. The removable, sloped tray guides fat
you’ll save gas and money because heat is kept in and juices from cooking down into a disposable
and circulated all around your food. aluminium pan. And when the drip pan is full, it’s
as easy as disposing of the contents and replacing
But best of all, cooking with the lid down is the the used pan with a new one.
only way to get that famous Weber flavour when
barbecuing. For anything solid that doesn’t make it to the
aluminium pan, the sloped tray can be easily
The lid on your Summit is high quality steel, sealed removed, and because it is porcelain enamel
in gleaming black porcelain enamel, so it won’t coated, it’s easy to clean too.
rust, peel, burn or scratch for years and years.
Rotisserie with infrared rotisserie burner
Cooking grills Your Summit comes equipped with a motorised
The solid stainless steel cooking grills give you rotisserie, perfect for cooking juicy rotisserie
an ideal surface for cooking. The stainless steel roasts. As your food is constantly turning, meat
rods retain and conduct heat evenly, so you’ll get juices that would otherwise fall away from the
beautifully seared and evenly cooked food across food run over the surface and caramelise there,
the entire cooking area. giving a unique rotisserie flavour. Your Summit is
also fitted with a specialised infrared rotisserie
We recommend that you cook everything you burner, which provides intense, direct heat for
can directly on the grill with the exception of very food on the rotisserie. The infrared burner will
fatty meat. Save the hotplate supplied with your caramalise and brown the outside of your food,
barbecue for things like eggs, pancakes and onion and is best used at the start or end of the cooking
rings. process to get the outside surface of your meat
just the way you like it.
By cooking on the grills, your food will be healthier
and you’ll produce better flavour, as fat and meat The infrared burner can also be used to provide
juices fall onto the hot Flavorizer bars below. additional, intense high heat to food on the grill or
warming rack, like pizzas, toasted cheese or baked
Flavorizer® bars potatoes.
The Flavorizer bars rest under the cooking grills
of your Summit, and they’re responsible for the Smoker box with dedicated burner
barbecue smoke that gives your food that unique The smoker box allows you to add another
Weber flavour. These angled bars sit above the dimension to your outdoor cooking, by adding
burners of your barbecue, meaning they get smoke flavours to grilled and roasted food. By
incredibly hot when you’re cooking. As meat using the dedicated smoker burner, you can
juices and fat comes away from your food on the get wood chips smouldering and smoking in the
grill above, it drops onto the hot Flavorizer bars. smoker box while the barbecue is preheating.
There it sizzles and smoulders, creating all that Once you can see and smell smoke, it’s time to turn
wonderful barbecue smoke. the smoker burner down and add your food. By
turning the smoker burner to low there is enough
The Flavorizer bars also prevent fat dropping from heat to keep the wood smouldering, without
your food into lit the burners below. That means catching alight.
you can cook almost anything on the grill with
minimal chance of any unwanted flare ups.
3
7
Direct Cooking Indirect Cooking
The two Weber® cooking methods
Your Summit® barbecue is designed to cook sensational barbecues – steaks, chicken, chops and sausages
– but with Weber’s lid down cooking system, your barbecue can also produce amazing roasts, pizzas, slow
roasted food and even desserts, all with incredible flavour. There are two cooking methods you’ll use on
your Summit – direct cooking and indirect cooking. An explanation of the two methods follows. When
cooking anything on your Summit, you’ll use either direct or indirect cooking (or a combination of both).
Whether you are using the direct or indirect method, it is always important to preheat your barbecue
before use and always cook with the lid closed.
The direct cooking method The indirect cooking method
The direct cooking method is what you might The indirect cooking method is similar to roasting
think of as traditional barbecuing. Food is cooked or baking, but with a barbecued texture and
directly above a heat source. On your Summit, that flavour you can’t get in an oven. Food is not cooked
means cooking directly above a lit burner. When directly above a heat source.
using the direct method we recommend that you
turn your food once, half way through the cooking For most indirect cooking (roasting and baking)
time. The direct cooking method can be used with we recommend that you cook with the left and
the burners on high, medium or low, depending on right burners on and the centre burners off. Food
the level of heat required for the recipe. is placed over the centre burners and cooked by
the indirect heat produced by the left and right
Direct cooking is used for searing meat, cooking burners. Heat rises and reflects off the lid of the
traditional barbecue food like lamb chops, barbecue, and hot air circulates to cook food
sausages and steak, and grilling chicken, seafood evenly on all sides, so there’s no need to turn your
or vegetables. The direct method should also be food when using the indirect cooking method.
used when using the hotplate supplied with your
barbecue for cooking food such as eggs, pancakes Indirect cooking is best used for roasting thick cuts
and onion rings. of meat, poultry or whole fish. It is also the cooking
method to use for baking desserts, bread or pizza.
The direct cooking method will sear and brown Slow cooking can also be achieved on your Summit
(or caramelise) food, giving a characteristic by using the indirect method (see ‘Low and slow
barbecued appearance, texture and flavour. This is cooking’).
what happens when your food comes into contact
with the hot grill or hotplate.
5
9
How to barbecue (direct cooking)
Traditional barbecuing in Australia and New Zealand usually involves using the direct method to cook
chops, sausages and steaks on the cooking grill or hotplate.
Lamb chops and sausages on your Summit® are great, but you don’t need to be limited to cooking
traditional favourites like these. Barbecuing or grilling on your Summit is a delicious way to add flavour to
fish, pork, chicken and vegetables.
Preheating for barbecuing:
Whenever you use your Summit for barbecuing, it Summit E470 Barbecuing
is important that you preheat the barbecue first,
with the lid closed. This ensures that the stainless
steel grill or cast iron hotplate is searing hot when
you start cooking.
To preheat your Summit for barbecuing:
1. Check that all burner control knobs are in the
off position and check that there is sufficient gas
in your bottle (for LP models). Preheat Direct (10 mins)
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all four main burners according to the
instructions in the owner’s guide.
5. Close the lid and preheat the barbecue with all
main burners on HIGH for 10 minutes.
Barbecuing:
Barbecuing
1. After preheating for 10 minutes, your barbecue
is ready to cook. Turn the burners to the settings
suggested in the recipe.
2. Open the lid and place your food directly on the
grill (or hotplate, if you are using one).
3. Close the lid and cook for half the estimated
cooking time (refer to the relevant recipe for
timing).
4. Open the lid and turn the food over.
5. Close the lid and cook for the remaining cooking
time.
Note: Your Summit will perform at its best when
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
or turn the food unnecessarily. Your food cooks
faster, more evenly and with more flavour if you
leave the lid closed as much as possible.
7
11
Summit E470 Searing Preheat Searing (10 mins) Searing
How to use the Sear StationTM
(direct and indirect cooking)
The Sear Station on your Summit is the ultimate system for cooking restaurant quality steaks on your
barbecue. Steak cooked on the Sear Station will be beautifully branded on the outside, evenly cooked and
tender on the inside, with a wonderful char grilled flavour. For the best results, try to use quality steak
that is at least 3 cm thick.
Preheating for searing: By using this method, you’ll cook steaks with a
Whenever you use the Sear Station on your beautiful, criss-cross seared finish on the outside.
Summit, it is important that you preheat the If you like more (or less) charring on the outside
barbecue first, with the lid closed. This ensures of your steak, experiment with leaving the steak
that the stainless steel grill is searing hot when above the Sear Station burner for more (or less)
you start cooking. time.
1. Check that all burner control knobs are in the The Sear Station can also be used for searing or
off position and check that there is sufficient gas browning the outside of cuts of meat you plan
in your bottle (for LP models). to roast. Certain cuts of beef, lamb and pork will
benefit from being seared first, and then finished
2. Open the lid. using the indirect method. The Sear Station should
never be used to cook food with a very high fat
3. Turn the gas supply on at the source. content, unless the fat has been removed prior to
cooking.
4. Light all main burners according to the
Note: Your Summit will perform at its best when
instructions in the owner’s guide.
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
5. Light the Sear Station burner according to the
or turn the food unnecessarily. Your food cooks
instructions in the owner’s guide.
faster, more evenly and with more flavour if you
leave the lid closed as much as possible.
6. Turn the two outside burners to LOW and
close the lid. Preheat the barbecue with the two How to sear the perfect steak
centre burners and Sear Station burner on HIGH
and the outside burners on LOW for 10 minutes
(pictured).
Cooking steak on the Sear Station:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Turn the outside burners OFF.
Leave the two centre burners and the Sear Station
burner on HIGH. Sear Rotate 900
Preheat the barbecue for Lift the steak but don’t
2. Open the lid and place your steak directly on flip it. Rotate it 900
the grill above the Sear Station. searing. Place the steak
on the grill above the and sear the steak for
3. Close the lid and cook for 60 seconds. Sear Station. Sear the another 60 seconds.
steak for 60 seconds.
4. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 60 seconds.
5. Open the lid and turn the food over. Close the
lid and cook for a further 60 seconds.
6. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 60 seconds.
7. Open the lid, turn the Sear Station burner to
OFF and move the steak to the grill above the far
Flip Rotate another 900
left or right burner (turned off). Lift the steak and flip it Lift the steak without
8.Close the lid and cook indirect for the remaining over. Sear the steak for flipping it and rotate
another 60 seconds. it 900 again. Sear for
cooking time.
another 60 seconds.
9
13How to roast (indirect cooking)
Barbecue roasts are a huge part of outdoor cooking culture in Australia and New Zealand. Australians
were introduced to the magic of the outdoor barbecue roast on the Weber® Kettle in the 1970s, and we
believe there is still no better way to cook a leg of lamb, roast a beautiful Christmas turkey or crackle an
amazing pork roast. Your Summit® is capable of this and much more – you can cook an impressive baked
ham and even perfect pizzas using the indirect method on your barbecue.
Preheating for roasting:
Summit E470
Whenever you use your Summit for roasting, it
is important that you preheat the barbecue first,
with the lid closed. Like a convection oven, the
barbecue should be hot when you put your food
in to achieve the best results.
To preheat your Summit for roasting:
1. Check that all burner control knobs are in the
off position and check that there is sufficient gas
in your bottle (for LP models). Preheat Roasting (10mins)
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all main burners according to the
instructions in the owner’s guide.
5. Turn the two centre burners to LOW and close
the lid. Preheat the barbecue with the outside
burners on HIGH and the centre burners on LOW Roasting
for 10 minutes (pictured).
Roasting:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Turn the centre burners OFF and
leave the outside burners on HIGH, which is the
roasting setting (pictured).
2. Open the lid and place your food directly on the
grill above the two centre burners.
3. Close the lid and cook for the estimated cooking
time.
Note: Your Summit will perform at its best when
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
unnecessarily. Your food will cook faster, more
evenly and with more flavour if you leave the lid
closed as much as possible. As your food will cook
using indirect heat when roasting, there is no need
to turn the food during the cooking time.
15
11How to bake (indirect cooking)
What better way to finish of a beautifully cooked roast outside on your Weber barbecue, than to end the
night with a perfectly baked dessert. Wow your family and friends with a dessert that you have baked
outside on your Summit barbecue. Using the indirect baking method, you can create delicious baked desserts
such as cakes, puddings, pastries and slices, the list is endless.
Preheating for baking: Summit E470
Whenever you use your Summit for baking, it is
important that you preheat the barbecue first,
with the lid closed. Like a convection oven, the
barbecue should be hot when you put your food
in to achieve the best results.
To preheat your Summit for baking:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in Preheat Baking (10mins)
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light all main burners according to the
instructions in the owner’s guide.
5. Turn the centre burners to LOW and close the
lid. Preheat the barbecue with the outside burners Baking
on HIGH and the centre burners on LOW for 10
minutes (pictured).
Baking setting
Baking:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Turn the centre burners OFF and
turn the outside burners to TWO NOTCHES LESS
THAN HIGH, which is the baking setting (pictured).
2. Open the lid and place your food directly on the
grill above the centre burners.
3. Close the lid and cook for the estimated cooking
time.
Note: Your Summit will perform at its best when
you let natural convection do its work under
the lid. Try to resist the temptation to open the
lid unnecessarily. Your food cooks faster, more
evenly and with more flavour if you leave the lid
closed as much as possible. As your food will cook
using indirect heat when baking, there is no need
to turn the food during the cooking time.
17
13Low and slow cooking (indirect cooking)
Secondary cuts of meat like ribs, shoulder, shanks and brisket are tougher and can be fattier than other
cuts of meat you would normally roast. These tougher cuts will benefit from being cooked ‘low and slow’
– that is, cooked using a very low heat (about 120°C to 130°C) for many hours. This is the method used
for traditional American barbecue dishes like pulled pork, beef brisket and pork spare ribs. Although the
cooking process takes much longer and requires some attention, the results are well worth the effort.
Your meat will be incredibly tender, while staying juicy and retaining a lot of natural flavour.
Preheating for low and slow cooking: Note: Your Summit® will perform at its best when
Whenever you use your Summit® for low and you let natural convection do its work under the
slow cooking, it is important that you preheat the lid. Try to resist the temptation to open the lid
barbecue first, with the lid closed. The barbecue unnecessarily. As your food will cook using indirect
should be at the optimum cooking temperature heat cooking low and slow, there is no need to turn
(about 120°C to 130°C) when you put your food in the food during the cooking time.
to achieve the best results.
Summit E470 Low and Slow
To preheat your Summit for low and slow cooking:
1. Check that all burner control knobs are in the off
position and check that there is sufficient gas in
your bottle (for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
Preheat Low and Slow (10mins)
4. Light the far right burner according to the
instructions in the owner’s guide.
5. Leave the far right burner on HIGH and close
the lid. Preheat the barbecue with the left and
two centre burners OFF and the far right burner
on HIGH for 10 minutes.
Cooking low and slow:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Leave far right burner on HIGH Cooking Low and Slow
and all other burners OFF, which is the low and
slow setting (pictured).
2. Open the lid and place your food directly over
the UNLIT burners.
3. Close the lid and cook for the estimated cooking
time.
When cooking at the low temperatures required
for low and slow cooking, it is important to
regularly monitor the cooking temperature
inside the barbecue using the lid thermometer. If
required, make small adjustments to the far right
burner setting to achieve the desired temperature
of approximately 120°C to 130°C.
15
19Summit E470 Rotisserie Preheat Rotisserie (10mins) Rotisserie
Rotisserie cooking
Cooking on a rotisserie gives your food a delicious, unique flavour. While the meat turns, fat and juices
are constantly running over the surface of the food, effectively basting the meat while caramelising on
the surface. When used with the infrared rotisserie burner, your rotisserie cooked food will stay juicy and
tender and have a beautifully even, golden finish.
Preparation for rotisserie cooking: 1. Check that all burner control knobs are in the off
There are a few simple steps to prepare your food position and check that there is sufficient gas in
and your barbecue for rotisserie cooking: your bottle (for LP models).
To prepare your barbecue: 2. Open the lid.
1. Remove the cooking grills and hotplate from 3. Turn the gas supply on at the source.
your Summit barbecue.
4. Light all main burners according to the
2. Raise the drop down rotisserie motor from the instructions in the owner’s guide.
left hand side table and place it in the upright
position. 5. Turn the two centre burners to LOW and close
the lid. Preheat the barbecue with the outside
3. Plug the rotisserie motor into a power source. burners on HIGH and the centre burners on LOW
for 10 minutes (pictured).
4. If you want to catch fat and juices that drop from
your food when cooking to make sauce or gravy, Cooking using the rotisserie:
place a large aluminium drip pan in the centre of 1. After preheating for 10 minutes, your barbecue
your barbecue, directly on the Flavorizer™ Bars. is ready to cook. Turn the centre burners OFF and
leave the outside burners on HIGH, which is the
To prepare your food: roasting setting (pictured).
1. Remove meat from the fridge and allow it to 2. Open the lid and light the infrared rotisserie
stand at room temperature for a short time. burner according to the instructions in the owners
guide.
2. If necessary, truss your food using butcher’s
string to create as uniform and symmetrical a 3. Push the rotisserie shaft, with your food secured
shape as possible. by the rotisserie forks, fully into the rotisserie
motor. Place the rotisserie shaft in place across
3. Slide one rotisserie fork onto the rotisserie the barbecue. Turn the rotisserie motor ON.
shaft.
4. Close the lid and cook for 20 to 30 minutes.
4. Push the rotisserie shaft through the centre of
your food and slide the food into the centre of the 5. After 20 to 30 minutes, open the lid and check
shaft. your food. If the meat has the desired even, golden
finish, you can turn the infrared rotisserie burner
5. Push the tines of the rotisserie fork into the to OFF.
meat to secure it to the shaft. Tighten the screws
on the fork to secure it in place. If you want more caramelisation/browing on the
outside of the food, leave the infrared burner on
6. Slide the other rotisserie fork onto the rotisserie until the desired finish is achieved.
shaft, push the tines of the rotisserie fork into the
meat, and tighten screws on the fork to secure it 6. Continue cooking with the lid closed for the
in place. estimated cooking time.
Preheating for rotisserie cooking:
Whenever you use your Summit for rotisserie
cooking, it is important that you preheat the
barbecue first, the barbecue should be hot when
you put your food in to achieve the best results.
21
17Smoking How to read the recipes in this book
Adding wood smoke to your barbecue during The collection of recipes in this book are designed
cooking opens up a whole new world of flavours. to show you what your Summit is capable of, as
Different types of wood produce different flavours well as giving you some ideas for different meals
and complement different meat and cooking you might like to cook. There are recipes that
styles. Experiment with different wood and food range from very simple to a little more complex.
to find combinations that suits your taste. If you’re new to Weber, a good suggestion is to
try some simple meals first, to understand and
Using the smoker box: master the cooking methods, then move on to
The smoker box can be used when direct or some of the more detailed recipes or start trying
indirect cooking. While the barbecue is preheating your own.
for cooking is the best time to get your smoker box
smoking. At the top of each recipe, we indicate the cooking
method used (direct or indirect) and the burner
To use your smoker box: setting (high, medium, roast, bake, pork crackle
or low and slow). It’s important to note that
1. Soak smoking wood chips or chunks in water for your barbecue can accommodate both cooking
at least an hour. methods at once. If you leave some burners off
and light others, you’re able to cook ‘direct’ over
2. Open the barbecue lid. the lit burners and ‘indirect’ over the unlit burner.
3. Open the lid of the smoker box and fill the box Where we have indicated cooking times, it’s
with the presoaked wood. important to remember that they are only there
as a guide. Wind, ambient temperature and the
4. Light the smoker burner according to the temperature of the meat when you start cooking
instructions in the owner’s guide. can all influence the amount of time required.
5. Leave the smoker burner on HIGH until the One of the best ways to make sure you get your
wood starts to smoulder. meat cooked just the way you like it is to use a meat
thermometer. With a standard meat thermometer
6. Once the wood is smouldering, close the lid of you can read the internal temperature of the
the smoker box and turn the smoker burner to meat, so you can tell when it’s cooked to your
LOW. The wood should smoke for about half an liking. An internal meat temperature cooking
hour, giving your food a subtle smokey flavour. chart is included at the end of this book.
23
19Cleaning and maintaining your Summit® If you don’t clean accumulated grease and debris
To keep your Weber® Summit looking and cooking from the Flavorizer bars, cookbox and grease tray
its best, there are a few simple maintenance tips regularly, eventually all the fat is going to catch
you need to follow. If you clean and maintain your fire. If you ever do have a fat fire in your Summit,
new Summit on the inside and the outside, your turn the gas off at the source and open the lid.
barbecue will perform like new for years and Remove your food using long handled tongs if it
years. is safe to do so. Never throw water on a fat fire,
just allow the fire to burn out with the lid open. It
Cleaning and protecting the inside of your Summit could burn for up to about 10 minutes, depending
TM
by keeping the cooking grills, Flavorizer bars and on how much grease and fat has accumulated in
cookbox of your barbecue clean is essential for your barbecue.
achieving the best results when cooking, and for
ensuring safe operation of your barbecue. To maintain your barbecue and protect the
stainless steel and powder coated frame, we
Cleaning the cooking grills is easy. For day-to-day recommend the use of Weber Stainless Steel &
cleaning of the grills, the best method is to use a Metal Protectant.
Weber grill brush. After preheating your barbecue
on high for 10 minutes, while the grill is very hot, Weber protectant is specially formulated to form a
use a grill brush to scrape any solid debris from transparent barrier on stainless steel and painted
the cooking grill. Use a pair of long handled tongs metal surfaces. Using protectant is essential for
to rub a cloth or paper towel over the grill bars protecting your barbecue against environmental
to remove any excess grease. Always wear heat factors that can contribute to rust and corrosion.
proof gloves or mitts. It’s not necessary to wash A 250ml sample bottle of Weber Stainless
your grills in water after every use, however the Steel & Metal Protectant is included with your
cold grills should be washed in hot water and barbecue and instructions for use can be found
detergent every now and then to remove any on the bottle. Regular application is important
excessive grease build up. for maintaining your barbecue’s appearance, and
Weber recommends application of protectant
Your Flavorizer bars should be cleaned regularly at least every 3 months. Weber Stainless Steel
to keep them free of grease, food and debris from & Metal Protectant is available from your local
the grill above. To clean them, heat your barbecue Weber Specialist Dealer.
up with all burners on high for about 15 minutes
with the lid closed. This will turn any debris on the
Flavorizer bars to ashes. Wait for the barbecue
to cool, then brush the ashes off the bars using a
Weber grill brush. Every once in a while it is a good
idea to take your Flavorizer bars off the barbecue
and soak them in hot, soapy water. Clean them
using a nylon scourer. Try to avoid using lemon
or other citrus based detergents as they can
contribute to corrosion.
Each time you use your barbecue, it’s a good
idea to check the disposable drip pan inside the
cabinet. If there is a full layer of fat and juice in the
pan, it’s time to throw the drip pan out and replace
it with a new one. This is also a good time to check
that the cookbox and removable grease tray are
clear of debris. If there is a buildup of solid grease
or food debris, it is important to clear it from the
cookbox and grease tray.
25
21Barbecuing Guide
The following chart gives a guide to how well done your meat will be, based on the internal temperature
of the meat. The internal temperature of the meat should be measured with a meat thermometer. You can
estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer
should be inserted into the thickest part of the meat, avoiding any bone. Most standard meat thermometers
will give you an accurate reading in a matter of seconds or minutes, so it is a good idea to only use the
thermometer when you think the meat is cooked.
Internal Meat Temperature Guide:
Beef / Lamb Rare 600C Ham, fully cooked (to reheat) 600C
Beef / Lamb Medium Rare 630C Pork 710C
Beef / Lamb Medium 710C Poultry 740C
Beef / Lamb Well Done 740C Minced meat / Sausage 710C
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than
hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature and
how well done you like your meat. Two rules of thumb: cook steaks, fish fillets, boneless chicken pieces
and vegetables using the direct method for the time given on the chart, turning once, halfway through
cooking. Cook roasts, whole poultry, bone in poultry pieces, whole fish and other thicker cuts using the
indirect method.
Cooking times for beef and lamb are for MEDIUM unless otherwise noted. Let roasts and larger cuts of
meat rest for 5 to 10 minutes before carving.
Beef Thickness/Weight Approximate Cooking Time
Steak: Rump, Porterhouse, 20mm thick 4 to 5 minutes each side Direct/Medium
Fillet, T-bone or Sirloin 25mm thick 8 to 12 minutes (total)
1 to 2 minutes each side Sear/High
then 3 to 4 minutes each side Direct/Low
32mm thick 12 to 16 minutes (total)
1 to 2 minutes each side Sear/High
then 5 to 6 minutes each side Direct/Low
Veal loin chop 25mm thick 4 to 6 minutes each side Direct/Medium
Kebab 25mm cubes 4 to 6 minutes each side Direct/Medium
Beef burger 15mm thick 3 to 4 minutes each side Direct/Medium
Rolled Sirloin roast 1.6kg to 1.8kg 60 to 80 minutes Indirect
Roast fillet of beef 70mm to 80mm thick 70 to 80 minutes Indirect
Rib roast 90mm to 100mm thick 90 to 100 minutes Indirect
Lamb Thickness/Weight Approximate Cooking Time
Chops: loin or chump
(trimmed of fat) 12mm to 15mm thick 4 to 6 minutes each side Direct/Medium
Chops: loin or chump
(untrimmed) 12mm to 15mm thick 6 to 8 minutes each side on hotplate
Leg of lamb 1.8kg to 2.3kg 1½ to 2 hours Indirect
Rack of lamb 450g to 680g 35 to 50 minutes Indirect
Pork Thickness/Weight Approximate Cooking Time
Chop: rib, loin or shoulder 20mm to 25mm thick 10 to 15 minutes Direct/Medium
32mm to 38mm thick 14 to 18 minutes (total)
3 to 4 minutes each side Direct/Medium
then 8 to 10 minutes Indirect
Loin chop, boneless 20mm to 25mm thick 5 to 6 minutes each side Direct/Medium
Loin roast 1.4kg to 2.3kg 1¼ to 1¾ hours IndirectRibs: country style, baby back
or spare ribs 1.4kg to 1.8kg 20 to 30 minutes Indirect
Tenderloin, whole 340g to 450g 25 to 30 minutes Indirect
Poultry Thickness/Weight Approximate Cooking Time
Chicken breast - 5 to 6 minutes each side Direct/Medium
Chicken thigh - 4 to 5 minutes Direct/Medium
Chicken pieces, bone in breast/wing - 30 to 40 minutes Indirect
Chicken pieces, bone in leg/thigh - 40 to 50 minutes Indirect
Chicken, whole 1.6kg to 2.3kg 1 to 1½ hours Indirect
Turkey, whole, unstuffed 4.5kg to 5kg 1¼ to 2 hours Indirect
5.5kg to 6.4kg 2¼ to 2½ hours Indirect
6.8kg to 7.7 kg 2¼ to 3 hours Indirect
Turkey breast, bone in 1.8kg to 2.kg 1 to 1½ hours Indirect
Fish & Seafood Thickness/Weight Approximate Grilling Time
Fish, fillet or steak 6mm to 13 mm thick 2 to 3 minutes each side Direct/Medium
13mm to 2mm thick 3 to 5 minutes each side Direct/Medium
25mm to 30mm thick 5 to 6 minutes each side Direct/Medium
Fish, whole 450g 15 to 20 minutes Indirect
900g to 1.2kg 20 to 30 minutes Indirect
1.4kg 30 to 45 minutes Indirect
Prawns - 1 to 3 minutes each side Direct/High
Scallop - 1 to 2 minutes each side Direct/Medium
Note: General rule for grilling fish: 4 to 5 minutes per 13mm thickness, 8 to 10 minutes per 25 mm thickness.
Vegetables Approximate Grilling Time
Artichoke, whole Steam 20 to 25 minutes; cut in half and grill
4 to 5 minutes each side Direct/Medium
Asparagus 3 to 4 minutes each side Direct/Medium
Capsicum, whole 5 to 6 minutes each side Direct/Medium
Capsicum, halved or quartered 3 to 4 minutes each side Direct/Medium
Chilli 3 to 5 minutes each side Direct/Medium
Corn, husked 5 to 6 minutes each side Direct/Medium
Eggplant, 10 to 15mm slices 4 to 5 minutes each side Direct/Medium
Eggplant, halved 6 to 8 minutes each side Direct/Medium
Fennel 5mm slices 5 to 6 minutes each side Direct/Medium
Garlic, whole 45 to 60 minutes Indirect
Spring onion, whole 2 to 3 minutes each side Direct/Medium
Leek 7 to 8 minutes each side Direct/Medium
Mushroom 4 to 5 minutes each side Direct/Medium
Onion, whole 35 to 40 minutes Indirect
Potato, whole 45 to 60 minutes Indirect
Potato, 15mm slices 7 to 8 minutes each side Direct/Medium
Potato: new, halved 10 to 12 minutes each side Direct/Medium
Pumpkin 1.4kg 1½ to 2 hours Indirect
Pumpkin butternut halved 45 to 60 minutes Indirect
Squash: yellow, halved 3 to 5 minutes each side Direct/Medium
Sweet potato, whole 50 to 60 minutes Indirect
Sweet potato, 5mm slices 4 to 5 minutes each side Direct/Medium
Tomato: garden, halved 3 to 4 minutes each side Direct/Medium
Tomato: roma, halved 2 to 3 minutes each side Direct/Medium
Zucchini, halved 4 to 6 minutes each side Direct/Medium
55
51Gas Barbecue Accessories
Weber make a full range of innovative well made accessories that perfectly complement any Weber gas
barbecue and add fun, ease and convenience to gas barbecue cooking.
Premium Gas Barbecue Covers Weber Barbecue Tools
All weather fabric is water resistant, UV resistant The latest design in barbecue tools. Each will
and breathable, protecting the bbq from the perform its specific task with ease. Their handles
elements. Velcro straps added to secure the bbq, have built in comfort grips that give perfect
preventing the cover from blowing away. Keep balance ... the moment you pick one of them up
cover in storage bag when not in use. you can feel the difference.
Stainless Steel Chef’s
Tongs
Stainless Steel Tool Set
Comprises tongs, spatula and
barbecue fork.3 Sided Grill Brushes
These grill brushes feature
a round head full of metal
bristles, making it easy to
get between the grill bars
and other difficult places.
Rib and Roast Holder
The heavy gauge, nickel plated steel rib rack allows
you to stand ribs, chops and chicken pieces in an
upright position. Creates up to 50% more usable
cooking area. Turn it upside down to create a roast
holder that makes it easy to lift roasts on and off
the barbecue
Stainless Steel Grill Pan
A great idea for cooking oven
chips and fries, vegetables or
delicate fish on the barbecue.
Stainless Steel Vegetable Basket
Deep enough to let you cook large quantities of
your favourite vegetables.
Digital Meat Thermometer
Make sure your meat is cooked just the way
you like it with this digital meat thermometer.
The large digital display reads the internal meat
temperature accurately in a matter of seconds.
57
53Drip Pans
Your choice of small or large heavy gauge pans
especially designed for barbecue use. Made to
the highest quality without any sharp edges,
these versatile pans can be cleaned and reused.
Suitable either as drip pans or for cooking
vegetables and desserts.
Barbecue Mitt
Made of 100% cotton
material, the mitt
has a special flame
retardant coating to
protect you from the
heat of your barbecue. Poultry Roaster
The poultry roaster is the perfect cooking
accessory for all those people who enjoy that extra
juicy, flavoursome chicken. The non stick tray has a
reservoir for beer, wine, fruit juice, water or spices.
When placed on a barbecue, the steam rising
from this mixture helps produce fantastic flavour,
Barbecue Apron cooking the chicken to perfection.
High quality black barbecue
apron made from 100%
cotton with Weber logo.
High Temperature Premium Gloves
Made of aramid fibres, these gloves protect you
from the high heat of barbecuing. The silicone grip
on the palm means you can easily handle hot pizza
stones, hotplates and tools.You can also read
